Stories from our kitchen
Stories from our kitchen
Calabrian traditions, the food we cook, and the people behind the plates.
"Weekend Lunch, the Calabrian Way"
Civico 1845 serves weekend lunch in Little Italy on Saturday and Sunday. Here is how Chef Pietro Gallo’s Calabrian point of view shapes the table.
Read the story →Calabrian Culinary Stories: Tradition & Seasonal Flavors
Chef Pietro Gallo on Calabrian Cooking at Civico 1845
Chef Pietro Gallo discusses Calabrian cooking, the family memory behind parmigiana di melanzane, the meaning of mantecatura, and the patient techniques used in Civico 1845’s kitchen.
How We Make Homemade Pasta at Civico 1845
A closer look at how pasta shape, sauce, seasoning, and texture work together at Civico 1845.
Plant-Based Is Not a Trend. In Calabria, It Has Always Been the Point.
Calabria's plant-based cooking is not a modern trend. It is an old Southern Italian way of eating built from vegetables, legumes, herbs, olive oil, and the discipline of cooking with the season.
What Is Calabrian Cuisine? Food and Traditions
Explore the ingredients, preservation traditions, and bold Southern Italian flavors that define Calabrian cuisine and Civico 1845.